Dutch Cream Waffles with Maple Honey Butter

Wendy Ruscjh


I love breakfast for dinner, and that's what we had last night after I came across this recipe for waffles. I couldn't refuse trying these...They were a hit, I served them with Honey Maple Butter and Maple Syrup. As well as an apple and orange salad and bacon of course!

I found the waffle recipe in a Big Taste of Home Cookbook, maple honey butter is mine...photo is mine.


★★★★★ 1 vote
15 Min
5 Min
No-Cook or Other



1 c
ap flour
1/4 tsp
eggs, separated
1 c
cream, i used 1/2 cream and 1/2 milk, you could use 1 c half and half as well


1 1/2 c
butter, softened
1/2 c
real maple syrup
1/2 c
1 c
powdered sugar
1 tsp
cinnamon, if desired


1In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream)
Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
2In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
3Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
4Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
5Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol
Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.

About this Recipe

Course/Dish: Other Breakfast, Waffles
Main Ingredient: Flour
Regional Style: American